Pork Tenderloin with Potato Crust

5 from 3 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 319 kcal


For the broccoli:

  • 1 tbsp Clarified butter
  • Salt pepper
  • 200 g Potatoes, boiling floury
  • 1 pinch Ground carnations
  • 1 pinch Cinammon
  • 1 Egg size M
  • 1 tsp Ground lemon peel
  • 1 Onion
  • 50 ml Noilly Prat
  • 150 ml Vegetable or meat broth
  • Salt pepper
  • 1 pinch Chili powder
  • 50 g Cold butter
  • 400 g Broccoli
  • Salt water
  • 1 small Onion
  • 1 tbsp Butter
  • 50 ml Vegetable broth


  • Preheat the oven to 220 ° C (top / bottom heat).
  • Peel, wash and finely grate the potatoes. Season with salt, pepper, lemon zest, clove powder and cinnamon. Add the egg and mix well.
  • Wash the pork tenderloin, pat dry. Heat clarified butter in a pan, fry the fillet on all sides, season with salt and pepper, place in a baking dish.
  • Spread the prepared potato mixture on the fillet, press down a little and cook in the preheated oven for about 20-25 minutes.
  • Finely chop the onion and fry in the frying fat. Deglaze with Noilly Prat, simmer and fill up with vegetable or meat stock. Let simmer for about 10-15 minutes. Season to taste with salt, pepper and chilli. Mix in 50 g butter with a hand blender. Let the sauce stand on the switched off hotplate.
  • Clean the broccoli and cut into florets, cook in salted water for about 4 minutes and drain. Peel and finely chop 1 small onion. Melt 1 tbsp butter in a saucepan and sweat the onion in it. Add broccoli, mix and pour 50 ml of vegetable stock.
  • Arrange the pork fillet with sauce and broccoli on plates.
  • Butter potatoes and green salad go well with this.


Serving: 100gCalories: 319kcalCarbohydrates: 3.6gProtein: 0.2gFat: 31.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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